I frequently receive calls asking if I can help with their ice cream product and not too far into the conversation, I realize the product is anything but ice cream.
Really, you say, is it that big of deal? Yes in fact I believe it is and to point, plant based drink products like almond and soy need to find another name for their product other than milk.
Ice cream tends to be the go to term by individuals outside of the industry and used when describing a frozen dessert. In my world, proper terminology is important and expected.
The creative department use variations of the word to entice customers to purchase their “frozen dessert product” by using terms like ice creamy, almost ice cream, dream kream etc. to get their message across.
You don’t request coffee when you really desire tea, even though they have some common details such as brewing, served hot or cold and originate from a plant.
The same goes for frozen dairy products, the key ingredient comes from a cow, requires pasteurization, begins in a liquid state, frozen, churned and served at different temperatures. So if you’re vacationing in Italy and ask for ice cream while gazing into the gelato case, god help you.
What’s the differences in products termed as ice cream?
Ice Cream
Is a food produced by freezing, while stirring, a pasteurized mix containing at least 10% milk fat, 20% total milk solids (TMS), safe and suitable sweeteners, and de?ned optional stabilizing, ?avoring, and dairy-derived ingredients.
The ?nished ice cream weighs at least 4.5 lb/gal and contains at least 1.6 lb of food solids per gallon. The amount of milk fat determines the category of regular, premium and super premium ice cream.
Frozen Custard, French ice cream, French Custard
Is generally the same as referenced ice cream, except that egg yolk solids or other optional egg ingredients are added. In the United States the minimum amount of egg yolk solids for custard is 1.4% or 1.12% for bulk ?avored products.
Reduced Fat
Is made with 25% less fat than the reference of higher fat ice cream.
Light or Lite
In the US, ice cream made with 50% less fat or 1/3 fewer calories than referenced higher fat ice cream. Canadian standards permit 5–7.5% fat by weight.
Low-Fat or Low in Fat
In the US, ice cream containing not more than 3 g of milk fat per serving of 4 ? oz. which can weigh as little as 60 g. Australia and New Zealand require not more than 3 g fat per 100 g of ice cream. In Canada this product with 3–5% fat by weight is labeled Ice Milk.
Nonfat or No Fat
In the US, ice cream containing less than 0.5 g of milk fat per serving. This product can contain no fat ingredient or ingredient that contains fat except if the name of the ingredient in the ingredient statement bears an asterisk that refers to the statement: “adds a trivial amount of fat.” Australia and New Zealand permit 0.15 g of fat per 100 g of ice cream.
Gelato
Typically lower in fat at 4–8% with overrun at 25– 60%, but higher in sugar (up to 25%, including corn syrups such as high maltose syrup) than regular referenced ice cream formulations. Additionally, it is characterized as being a fresh and soft-frozen product.
Frozen Yogurt
Must contain live bacteria of the species lactobacillus delbrueckii, bulgaricus and streptococcus thermophilus and fermented to produce developed acidity. Even though frozen yogurt is unstandardized in most legal jurisdictions, including the United States and Canada, it should meet similar criteria of live bacteria added. A typical composition in the ?nal product is 2-4% milk fat.
You can be an industry professional without being a snob, plus it’s useful when discussing your product to others.
Contact Darryl and schedule a call to learn more about the details of the unique product you currently make.
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